Gluten Free Banana Bread is delicate, tender, completely banana-y tasting, and never too candy. Serve for breakfast, as a snack, or tasty chew in between. My household LOVES this straightforward gluten free banana bread recipe!
Once I let you know the bananas on our countertop can’t ripen quick sufficient to assist our Gluten Free Banana Bread baking behavior, I’m not exaggerating.
My youngsters devour this delicate, squishy, and comfy fast bread quicker than I could make it, and I’m not complaining because it’s decrease in fats and added sugars in comparison with typical quick-breads.
Overripe bananas naturally sweeten every delicate and tender slice of this straightforward gluten free banana bread recipe, that’s dairy-free too!
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Elements Wanted
Raid the pantry for the gluten free baking necessities you’ll have to whip up this moist and tender gluten free banana bread. Right here’s what you’ll want:
- Bananas: for the very best taste and sweetness, let your bananas get uncomfortably brown – see beneath for a photograph of how mine sometimes look earlier than mashing and baking.
- Gluten free baking flour: use your go-to mix for cooking and baking. I often attain for Bob’s Purple Mill Gluten Free 1-to-1 Baking Flour or King Arthur Gluten Free Measure for Measure Flour for this explicit recipe.
- Sugars: a mixture of granulated sugar and brown sugar make sure the banana bread is tender, moist, and candy, although not overly so.
- Oil: I grew up making fast breads with vegetable or canola oil which provides them further tenderness in comparison with butter.
- Eggs: present construction to the gluten free banana bread.
- Baking soda + baking powder: give the banana bread a formidable elevate you don’t typically discover with gluten free fast breads, which may lean on the dense aspect.
- Cinnamon + vanilla extract: provides a number of cozy taste. So good!
Gluten Free Banana Bread Baking Ideas
This recipe is INCREDIBLY straightforward, however right here’s some ideas to remember when whipping up a batch of Gluten Free Banana Bread in your kitchen:
- Wait a day. As with most gluten free baked items, the gluten free banana bread is greatest eaten beginning on day 2. The bread noticeably softens whereas the construction concurrently turns into extra sturdy.
- Tremendous ripe. Since this recipe doesn’t comprise a ton of sugar, make sure your bananas are VERY ripe, indicating they’re at peak sweetness. We’re in search of a number of spots and brown areas – no inexperienced in any respect.
- Scoop and stage. Spoon the gluten free baking flour mix into your measuring cup over a bowl then scrape off the highest with the again of a knife. Scooping the measuring cup straight into the bag of flour compacts it into the cup which may create a dry and dense banana bread.
- Combine it Up. We’re purists with regards to banana bread, however be happy so as to add 1/2 cup combine ins to the batter earlier than baking reminiscent of chocolate chips, or chopped walnuts or pecans.
- Use frozen bananas. We all the time have a bag of frozen bananas within the freezer to make Banana Good Cream (one other considered one of my child’s obsessions!) and you should use frozen bananas instead of contemporary on this recipe. Thaw the frozen bananas within the microwave, contained in the fridge, or on the countertop then mash, measure, and use the identical as contemporary within the banana bread.
Alright, are you able to bake!?
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The way to Make Gluten Free Banana Bread
Step 1: Mix the moist elements.
Begin by including vegetable or canola oil (or one other neutral-flavored oil) and each brown and granulated sugars to the bowl of an electrical mixer, or a big glass bowl if utilizing a hand-held mixer, then combine to mix, 30 seconds.
Subsequent add eggs one after the other, mixing till simply mixed earlier than including the subsequent egg.
Step 2: Mash the bananas.
Like I stated – uncomfortably brown. Ack! We’re in search of a number of “cheetah spots” and areas of brown. NO GREEN!
Unpeel 2-3 massive bananas right into a bowl then mash them up with a fork and measure out 1 cup.
Step 3: Add the mashed banana and dry elements.
To the blending bowl add the mashed banana and vanilla extract then combine to mix.
In a separate bowl, stir collectively gluten free baking flour mix, baking powder, baking soda, and salt then add to the moist elements in two batches, mixing till simply mixed earlier than including the subsequent batch.
Recipe Tip
If you wish to add mix-ins reminiscent of chocolate chips or nuts, add them to the batter at this level.
Step 4: Bake the banana bread.
Scoop the batter right into a nonstick sprayed 9×5″ loaf pan then bake for 50-60 minutes or till a tooth choose inserted into the middle comes out clear, or has just some crumbs once you pull it out.
Recipe Tip
Place a chunk of nonstick sprayed foil on high of the loaf pan on the 20 minute mark (no have to crimp it across the edges) to make sure the highest doesn’t turn into overly-browned.
Step 5: Cool utterly.
Let the banana bread sit within the pan for 20 minutes then run a knife across the outdoors and switch it out onto a reducing board to chill utterly.
Like I stated, gluten free fast breads, particularly, profit from a day of relaxation earlier than digging in, however my youngsters and I’ve by no means managed to attend even an hour to dig right into a contemporary loaf of gluten free banana bread!
The way to Retailer and Freeze
- The way to retailer: place the cooled banana bread inside a gallon-size Ziplock bag or storage container with an hermetic lid then retailer on the counter for as much as 5 days.
- The way to freeze: wrap the cooled banana bread in saran wrap then place inside a gallon-size freezer Ziplock bag and freeze for as much as 3 months. Thaw within the fridge or on the counter then slice and eat.
I hope you like each crumb of this tender, moist, and comfy Gluten Free Banana Bread recipe. It’s straightforward and scrumptious sufficient to warrant making each single week – you simply want the overripe banana provide to assist the behavior. 😉
Good luck, and revel in!
Extra Gluten Free Baked Items
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/3 cup vegetable or canola oil, or one other neutral-flavored oil
- 2 massive eggs
- 1 Tablespoon vanilla extract
- 1 cup mashed very ripe banana, from 2-3 massive bananas
- 1-1/2 cups gluten free baking flour mix WITH binder, see notes
- 1 teaspoon baking powder, Bob’s Purple Mill Aluminum-Free Baking Powder really useful
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
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Preheat the oven to 350 levels then spray a 9×5” loaf pan very effectively with nonstick spray and put aside.
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Add the sugars and oil to the bowl of an electrical mixer, or a big glass bowl if utilizing a hand-held mixer, then beat on medium pace till mixed, 30 seconds. Scrape down the edges of the bowl then add 1 egg at a time, mixing on low pace till simply mixed earlier than including the subsequent egg. Add the vanilla extract and mashed bananas then combine till mixed. Scrape down the edges of the bowl.
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In a separate bowl, whisk collectively the gluten free baking flour, baking powder, baking soda, salt, and cinnamon. Add the dry elements to the moist elements in two batches, mixing on low pace till simply mixed earlier than including the subsequent batch. Scrape down the edges of the bowl then give the elements combine with a spatula to make sure every part is totally mixed.
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Scoop the batter into the ready loaf pan then bake for 50-60 minutes or till a toothpick inserted into the middle comes out clear. On the 20 minute mark, place a chunk of nonstick-sprayed foil on high (no have to crimp) to make sure the highest doesn’t over-brown.
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Let the banana bread cool within the pan for 20 minutes earlier than working a knife alongside the perimeters and eradicating it from the pan. Cool the banana bread utterly on a cooling rack then retailer wrapped in plastic wrap, a gallon-size Ziplock bag, or in an hermetic container on the counter for as much as 5 days. As with most gluten free baked items, this bread is greatest served beginning on day 2.
- To make sure your banana bread tastes completely banana-y, don’t use bananas which have any inexperienced areas. The extra ripe and brown the banana, the sweeter the banana bread it can style.
- As written, this banana bread shouldn’t be extraordinarily candy (in my view!) That stated, I don’t advocate lowering the quantity of sugar on this recipe.
- This recipe was examined utilizing Bob’s Purple Mill Gluten Free 1 to 1 Baking Flour and King Arthur Gluten Free Measure for Measure Flour. Your outcomes could differ if utilizing a special GF flour mix.
- The way to retailer: place the cooled banana bread inside a gallon-size Ziplock bag or storage container with an hermetic lid then retailer on the counter for as much as 5 days.
- The way to freeze: wrap the cooled banana bread in saran wrap then place inside a gallon-size freezer Ziplock bag and freeze for as much as 3 months. Thaw within the fridge or on the counter then slice and eat.
Energy: 210kcal, Carbohydrates: 31g, Protein: 3g, Fats: 9g, Saturated Fats: 1g, Polyunsaturated Fats: 4g, Monounsaturated Fats: 2g, Trans Fats: 0.1g, Ldl cholesterol: 37mg, Sodium: 230mg, Potassium: 80mg, Fiber: 2g, Sugar: 16g, Vitamin A: 64IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 1mg
Dietary values are estimates solely. Please learn our full vitamin info disclaimer.
images by Ashley McLaughlin
